Make my fish sauce chicken wings part 3 of 3

Ingredients

• 4 cloves Garlic (minced)
• 1/2 cup Water
• 1/4 cup Fish Sauce (Vietnamese style, such as Red Boat)
• 1/4 cup Granulated Sugar
• 1/4 cup Rice Vinegar
• 2 pounds Chicken Wings (trimmed, pat dried)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 stalks Scallions (thinly sliced, green parts only)
• 2 tablespoons Vegetable Oil (for sautéing)

Instructions

1. Prepare Ingredients

   Mince the garlic, slice the scallions thinly, and pat the chicken wings dry with paper towels.

   Time: PT5M

2. Sauté Garlic

   Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 2 minutes.

   Time: PT2M

   Temperature: Medium

3. Create Sweet‑Sour Sauce

   Add water, fish sauce, sugar, and rice vinegar to the skillet (2:1:1:1 ratio). Stir to combine and bring to a gentle boil.

   Time: PT3M

   Temperature: Medium‑High

4. Reduce Sauce

   Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 8‑10 minutes.

   Time: PT9M

   Temperature: Low

5. Add Chicken Wings

   Add the chicken wings to the skillet, toss to coat evenly with the glaze, and sprinkle the ground black pepper over them.

   Time: PT1M

6. Cook Wings in Glaze

   Continue to cook, turning the wings every few minutes, until they are cooked through and the glaze becomes sticky, about 15 minutes. Check that the internal temperature reaches 165°F (74°C).

   Time: PT15M

   Temperature: Medium

7. Finish with Scallions

   Stir in the sliced scallions and cook for another minute just to wilt them.

   Time: PT1M

8. Serve

   Transfer the wings to a serving platter, drizzle any remaining glaze over the top, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

20g

Carbohydrates

15g

Fat

25g

Fiber

0.5g